참고문헌
- Korean J.Dietary Culture v.3 Standardization of kimchi and related products (2) Cho,J.S;Hwang,S.Y
- J.Korean Soc.Food Nutr v.24 Effects of ingredients on fermentation of Chinese cabbage kimchi No,H.K;Lee,S.H;Kim,S.D
- Criv.Rev Food Sci.Nutr v.34 Biochemical,microbiological,and nutritional aspects of kimchi (Korean fermented vegetable products) Cheigh,H.S;Park,K.Y
- J.Korean Soc.Food Nutr v.24 The nutritional evaluation,and antimutagenic and anticancer effects of kimchi Park,K.Y
- Comutagenic and antimutagenic effects of kimchi components Kim.S.H
- Studies on the developments of functional and low sodium kimchi and physiological activity of salts Ha,J.O
- Korean J.Food Sci.Technol v.20 Composition of organic acid and fatty acid in Pleurotus ostreatus,Lentinus edodes and Agaricus bisporus Hong,J.S;Kim,Y.H;Lee,K.R;Kim,M.K;Cho,C.I;Park,K.H;Choi,Y.H;Lee,J.B
- Korean J.Dietary Culture v.5 Studies on the lipids composition of Korean edible mushrooms Hong,J.S;Kim,Y.H;Kim,M.K;Kim,T.Y;Kim,K.J
- Korean J Food Sci. Technol v.21 Contents of free amino acids and total amino acids in Agaricus bisporus,Pleurotus ostreatus and Lentinus edodes Hong,J.S;Kim,Y.H;Kim.M.K;Kim,Y.S;Sohn,H.S
- The Korean Nutrition Soc v.30 Effects of mushroom protein-bound poly saccharides on blood glucose levels and energy metabolism in streptozotocin-induced diabetic rats Kim,M.Y;Park,M.H;Kim,G.H
- The Korean Nutrition Soc. v.16 Plasma and liver cholesterol lowering substances in Gyrophora Esculenta(Sog) Kim,C.H;Fukuba,H
- J.Korean Soc.Food Sci Nutr v.27 Modified atmosphere packaging for keeping freshness of enoki mushroom(Flammulina velutipes) Cho,S.H;Lee,D.S;Lee,S.D;Kim,N.K;Ryu,J.S
- Agr,Chem.Biotech v.38 Influence of vacuum cooling browning,PPO activity and free amino acid of shitake mushroom Namgung,B;Kim,B.S;Kim,O.W;Chung,J.W;Kim,D.C
- J.Korean Soc.Food Sci. Nutr v.20 Changes in quality of shitake mushroom (Lentinus edodes) during modified atmosphere(MA) storage Lee,S.E;Kim,D.M;Kim,K.H
- 한국식품연감 농수축산신문
- Food Values The Korean Nutrition Society
- Korean J.Food Sci.Technol v.26 Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage Lee,I.S;Park,W.S;Koo,Y.J;Kang,K.H
- J.Korean Soc.Food Nutr v.23 Effect of air controlled fermentation on kimchi quality Kim,M.K;Kim,S.Y;Woo,C.J;Kim,S.D
- Korean J.Food Sci.Technol v.31 Antioxidant effects of fermented anchovy Park,J.O;Yoon,M.S;Cho,E.J;Kim,H.S;Ryu,B.H
- Lebensm-Wiss u-Technol v.30 Kinetics and mechanisms of autioxidant activity using the DPPII free radical method Bondet,V;Brand-Williams.W;Berset,C
- J.Korean Soc Food Sci Nutr v.29 Effect of washing conditions in salted chinese cabbage on the quality of kimchi Park,W.P;Park,K.D;Kim,J.H;Cho,Y.B;Lee,M.J
- J.Korean Soc Food Sci Nutr v.29 Effects of sepiae os addition on the quality of kimchi during fermentation Lee,M.J;Kim,H.S;Lee,S.C;Park,W.P